1) What is maltodextrin and how it is be prepared?
ANSWER: Maltodextrin is defined as a nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes.
2) What happen when DE increase and decrease?
As DE increases, the following characteristics increase too:
browning (due to the increased level of reducing sugars);
hygroscopicity/humectant properties;
plasticity;
sweetness;
solubility;
osmolality.
As DE decreases, the following characteristics increase:
KL MALTODEXTRIN
1) What is maltodextrin and how it is be prepared?
ANSWER: Maltodextrin is defined as a nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes.
2) What happen when DE increase and decrease?
As DE increases, the following characteristics increase too:
browning (due to the increased level of reducing sugars);
hygroscopicity/humectant properties;
plasticity;
sweetness;
solubility;
osmolality.
As DE decreases, the following characteristics increase:
molecular weight;
viscosity;
cohesiveness;
film-forming properties;
prevention of large sugar-crystal formation.